This wine’s initial blend is comprised of old- vine Corvina, Rondinella, and Molinara, with smaller percentages of Negrara, Cabernet, Nebbiolo, Croatina, and Sangiovese. Five to six months after the first stage, it is blended with the lees of Quintarelli’s Amarone. The second fermentation incited by the ripasso method endows the wine with a more decadent character. It is then aged in Slavonian oak for a period of six years—a longer timeframe than many producers accord their Amarones. Quintarelli’s Valpolicella is one of the greatest of its kind, and is superior to many Amarones.